Online Class

Savory Tarts, Quiches & Galettes

$44.99

Make mouthwatering, savory pastries that will thrill everyone, every time. Learn essential techniques for working with four types of pastry.

Skill Level

Intermediate

What You Get

  • 7 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Martha Holmberg
  • Closed captioning available (web only)

How it works

  • Once you purchase find your class in your class library.
  • Watch on any device anytime.
  • Find class materials in the class viewer.

Class Overview

Discover the secrets to savory pastries with cookbook author Martha Holmberg as your guide. Learn how to properly thaw, roll and shape frozen puff pastry into appetizers, including Provençal pizza and mini quiches. Next, find out how to layer delicate filo dough for tender, flaky pastries as you learn to make a caramelized cabbage and sausage strudel. Achieve the perfect pie crust and classic quiche with the best methods for lining a pie pan with homemade pâte brisée dough and pre-baking your crust before it’s filled. Then, fill your tart like a pro as you create a decadent double-crusted green-chili torta using stress-free layering techniques. Finally, make a round, pleated border for a luscious goat cheese and herb galette that makes a main course you'’ll crave any day of the week.

Lesson Breakdown

1. Puff Pastry
27:28
Meet your instructor, Martha Holmberg, and make your first delectable creation as you learn to roll out, pierce and top premade puff pastry for a deliciously fresh and savory Provençal pizza. Then conquer make-ahead mini quiches.
2. Working With Filo Dough
56:30
3. Making Pâte Brisée
20:23
4. Prepping Pâte Brisée
24:18
5. Fillings for Pâte Brisée
47:05
6. Rough Puff Pastry
13:38
7. Pastries Using Rough Puff
24:07

Taught by

Martha Holmberg
Martha Holmberg
Cookbook author and editor Martha Holmberg found her calling as a cook in Denver, Colorado. She spent three years in Paris where she received the Grand Diplôme from Ecole de Cuisine La Varenne. Martha has been an editor and author of many cookbooks and magazines over the years, including editor-in-chief of Fine Cooking magazine for 11 years. Most recently, her book Modern Sauces was nominated for both a James Beard award and an IACP award. She currently resides in Portland, Oregon, and travels the country sharing her passion for both cooking and writing.
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